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First signs of spring: Lamb, potatoes and asparagus

Posted: Wednesday, March 12, 2008

 

  Roasted spring lamb, served with pan juices, red potatoes and fresh asparagus, are among early spring's most traditional dinners. Other harbingers of the season are garden-grown fresh herbs like mint and rosemary and flowers like hyacinths and tulips. Photo by Sue Ade/Morris News Ser

Roasted spring lamb, served with pan juices, red potatoes and fresh asparagus, are among early spring's most traditional dinners. Other harbingers of the season are garden-grown fresh herbs like mint and rosemary and flowers like hyacinths and tulips.

Photo by Sue Ade/Morris News Ser

Despite the lingering effects of wintery weather in many areas around the country, the first signs of spring have started to emerge, reminding us that from here on in it will just get better and better.

Daffodils, tulips and hyacinths are either in bloom or soon to bloom, and foods like asparagus and lamb top the list as springtime favorites.

Although lamb is available year-round, it remains a traditional choice for early spring meals, along with other seasonal foods that go well with lamb, such as new potatoes and carrots, spinach, peas, green onions, watercress and lettuce.

At this time of the year, as colors and flavors literally burst free from the ground, Mother Nature's ability to step up to the plate makes presenting a delicious, mouthwatering meal almost as relaxing as a spring walk in the park.

Sue Ade, a Lowcountry resident since 1985, is a gourmet baker and collector of vintage cooking utensils and cookbooks. She can be reached at sueade@aol.com



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